Are you a conscientious medical marijuana user who is concerned with the impact industrialized farming is having on the environment? Maybe you just can’t bare to harm cute little animals just so you can have a club sandwich. Maybe it’s for health reasons. Or maybe your body is a temple and you are in control of your cravings. Whatever the reason you have chosen to be vegan, that’s okay because marijuana ain’t meat!

This recipe is adapted from The Minimalist Baker’s One Vegan Funfetti Cupcakes.

Ingredients:

Cupcakes:
1 scant cup* almond milk (or other non-dairy milk)
1 tsp apple cider vinegar
1/4 cup melted cannaoil (I used the canna-coconut oil from last week)
1/4 cup neutral oil (or more cannaoil if you go hard. I used avocado oil)
1 tsp pure vanilla extract
1 scant cup organic cane sugar
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup vegan rainbow sprinkles, plus more for topping

Frosting:
1/2 cup softened vegan butter (Earth Balance and Miyoko’s are the best)
1/4 tsp vanilla extract
2 1/2 – 3 cups sifted powdered sugar
1 splash non-dairy milk

Equipment:

Bowl
Whisk
Measuring stuff
Strainer or sifter

Directions:

  1. Preheat your oven to 350 degrees F and line a muffin tin with paper cupcake liners.
  2. Add non-dairy milk and apple cider vinegar to a bowl and give a stir. Wait 5-10 minutes for it to curdle a little.
  3. Add vanilla and stir followed by the cannaoil and neutral oil. Stir to combine.
  4. Add sugar and stir some more.
  5. Sift all the dry ingredients (flour, baking soda, baking powder, and salt) into the bowl in stages, stirring as you go to avoid clumps. If you used kosher salt instead of table salt and it won’t go through your sifter or strainer, add it whenever. It won’t hurt.
  6. Fill cupcake liners 3/4 of the way up with the batter.
  7. Place in the preheated oven on the center rack for 20-24 minutes or until a cake tester, skewer, or toothpick comes out (mostly) clean after being inserted into the center of a cupcake.
  8. While that’s cooking, make some icing.
  9. Whip up your vegan butter to fluff it up.
  10. Add vanilla to the butter and whisk to combine.
  11. In shifts, add powdered sugar and whisk to combine until a fluffy icing is made. If you need to, add some non-dairy milk if it seems to dry.
  12. Once the cupcakes are done, allow to cool before icing.
  13. As always, mind your dosing and enjoy!

*A scant cup, or any scant ingredient for that matter, is a little less than a full measure. It’s like you filled a measuring cup all the way to the edge, and then spilled some on your way to pour it in the bowl.

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